1/2 c. soft butter
1/2 c. shortening
2 2/3 c. sugar
4 eggs
2 c. cold, mashed sweet potatoes
3 1/2 c. flour, sifted
1 tsp. cinnamon
1 tsp. salt
1 1/2 tsp. nutmeg
2 tsp. baking soda
1 c. chopped nuts
2/3 c. cold, strong black coffee

Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes. Sift together dry ingredients; add nuts. Stir into creamed mixture alternately with coffee. Pour batter into 2 greased 9x5x3 inch loaf pans and 8 muffin cups.

Bake in moderate 375 degree oven for 1 hour for loaves and 25 minutes for muffins, or until tests done in center. Cool 10 minutes, remove from pans and cool completely. Makes 2 loaves and 8 muffins.